Lemon Grass Chicken With Vermicelli Salad

• 8 oz bean thread vermicelli
• 1 tbsp peanut oil
• 3 None boneless skinless chicken thighs, thinly sliced
• 2 sticks (4 inches each) fresh lemon grass, thinly sliced
• 1 clove garlic, crushed
• 1 tbsp fish sauce
• 2 cups shredded iceberg lettuce
• 1 medium carrot, cut into matchsticks
• 1/2 small cucumber, seeded and thinly sliced
• 1/4 cup roasted unsalted peanuts, coarsely chopped
• 1 None red radish, trimmed and cut into thin strips
• None None FOR THE CHILI DRESSING
• 1/4 cup sugar
• 2 tbsp white vinegar
• 1 None fresh small red Thai chili pepper, finely chopped

1. Place vermicelli in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.
2. Meanwhile, for the chili dressing, combine sugar and 1/2 cup water in a small saucepan. Stir on low heat for about 1-2 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins, or until mixture thickens slightly. Remove from heat. Stir in vinegar and chili pepper. Set aside.
3. Heat oil in wok on medium-high heat. Stir-fry the chicken, in batches, for about 3 mins, or until browned. Return chicken to wok with lemon grass and garlic; cook, stirring, for about 2-4 mins, or until lemon grass softens. Add fish sauce; stir-fry for about 1-2 mins, or until heated through.
4. Serve vermicelli with lettuce, carrot, cucumber and chicken mixture. Sprinkle with nuts, radish and half the dressing.
5. Serve with remaining dressing.

vermicelli, peanut oil, chicken thighs, lemon grass, clove garlic, fish sauce, carrot, cucumber, peanuts, red radish, sugar, white vinegar, chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/35824 (may not work)